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Artisan Cheesemaking - 5 Day Course

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When:

  • Mon 17 Oct ’11, 9:00am – 4:00pm
  • Sat 26 Nov ’11, 9:00am – 4:00pm
  • Mon 3 Dec ’12, 9:00am – 4:00pm

Where:

New Zealand Cheese School, 33 Tirau Street, Putaruru

Restrictions:

R15

Ticket Information:

  • General admission: $1,700.00

Website:

Official website

This five day course focuses on practical cheesemaking. The principles of cheesemaking are explained in their relevance to the cheesemaking practice. This is an NZQA approved course.

The following topics will be covered:
- Basics of cheesemaking;
- Principals of health & safety in the workplace;
- Milk composition;
- Treatment of cheese milk;
- Cheese starters;
- Milk coagulation;
- Curds and whey equilibria;
- Moulding, pressing and hooping the curd;
- Salting cheese;
- Maturing cheese.

Prior experience is useful but not essential to get the most out of this course.

You will complete written assignments during this course that will be assessed against a range of the New Zealand Qualifications Authority Unit Standards. If, upon evaluation, your assignments meet the performance criteria for these Unit Standards, you will be awarded these Unit Standards by the New Zealand Qualifications Authority.

The Unit Standards assessed during this course are;

- US497: Protect health and safety in the workplace;
- US17593: Apply safe work practices in the workplace;
- US4826: Explain milk composition and milk testing methods;
- US19997: Carry out a cheese curd production and cutting process;
- US19998: Carry out a cheese pressing and moulding process;
- US19975: Apply basic quality assurance practices in the workplace;
- US17613: Clean and sanitise equipment manually.

What's included?

- Comprehensive course notes.
- Expert support and advice from Neil Willman, Principal & Director, New Zealand Cheese School.
- Assessment of all assignments.
- All protective clothing.
- Morning and afternoon tea or coffee.
- A hosted cheese tasting with cheeses from Over the Moon Dairy.

The five day courses begin on 3 December 2012.

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